Name: Sassy Bass with Aromatic Rub
Yield: Yields 4 servings
Ingredients: ½ teaspoon/2 grams ground ginger; Salt to taste; ½ teaspoon/2 grams salt; 1½ pounds/680 grams fish, cut into ¾-inch/2-centimeter filets; 12 sprigs cilantro (coriander); 1 ripe mango, peeled and roughly chopped; ½ teaspoon/1 gram whole coriander seeds; Olive oil to rub on fish; Chili paste to taste; 1 small cucumber, peeled, seeded, and cut into ¼-inch/.5-centimeter dice; Enough freshly squeezed orange juice just to moisten the salsa, about ¼ cup/60 milliliters; 1 tablespoon/13 grams brown sugar; 1 cup/250 milliliters vegetable stock; 1 cinnamon stick; 4 tablespoons/2 ounces Kanyam Golden Nepal tea leaves; ¼ teaspoon/1 gram whole black peppercorns; 1 teaspoon/5 grams Kanyam Golden Nepal tea

Preparation info

Yields
4
servings

Difficulty
Easy

Appears in

Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

About

In this dish, Kanyam Golden tea from Nepal, grown high in the Himalayas, lends its Darjeeling personality to an aromatic spice rub. Highly forgiving, this tea has an aromatic, floral essence that is a suitable match for the highly spiced rub. Use thick center cuts of white-fleshed fish such as Mexican sea bass, Pacific red snapper, striped bass, or cod. Starting with whole spices and reducing them to a powder along with the tea leaves yields a remarkable fragrance.